All Posts By:

Kate

Non - Vegetarian Meals

Lemony Hummus with Spiced Lamb

By: Kate Davies

I love a recipe that can function as an appetizer, entree, or party food. This spiced lamb added to the lemony chickpea puree  goes beautifully with a salad for lunch. I made my own hummus, although I did cheat with canned chickpeas. There’s no shame in buying your favorite hummus at the supermarket and focusing your efforts on the lamb, either.

There are lots of ways to get your hands on roasted garlic. Many supermarkets sell it in jars, ready to use. I like to take whole garlic cloves and cook them slowly in olive oil over very low heat. In addition to roasted cloves of whole garlic, you end up with garlicky oil, which adds another layer of flavor to this hummus recipe, salad dressing, vegetables, or pasta. Continue Reading…

Drinks and Puddings

Apple Brown Betty

By: Kate Davies

Warm apples, brown buttery-crisp topping, and a scoop of vanilla ice cream. Many of us know this dessert as Apple Crisp, but I like the old-fashioned name Apple Brown Betty because it reminds me of my paternal grandmother, Betty O’Connor. I haven’t used a recipe for this in decades, so I’ve made a few batches and recorded my steps. Once you get a feel for how you like your Apple Betty, you can practically make it in your sleep. I’m pretty sure this was the first recipe I ever made on my own. Continue Reading…

Vegetarian Meals

Delicata Squash with Blue Cheese and Shallots

By: Kate Davies

I must confess, squash can be challenging for me. It’s hard to get very worked up about a nice squash dinner. This recipe for roasted Delicata (oblong, yellow and orange with greenish stripes) came from Julian years ago, served as a side to some grilled meat when he was wooing me with his cooking skills. I’ve tweaked it over the years, and it has taken the place of meat or fish on our dinner plate on quiet nights like this one when a low-key dinner is just the ticket. The shallots and blue cheese (helped along by a few sprigs of thyme) bring big, savory flavor to the mellow, roasted, caramelly Delicata.

Continue Reading…

Non - Vegetarian Meals

Parmigiano-Reggiano Broth

Made with the rinds of Parmigiano-Reggiano cheese, parm broth is a wonderful way to infuse your cooking with rich, savory flavors often more characteristic of meat-based stocks and broths. If you tend to keep a chunk of Parmigiano lurking in your cheese bin, chances are you’ll reach for it one day and find that you’ve grated away most of the cheese and are left with the waxy rind. Don’t throw it away!

Continue Reading…

Non - Vegetarian Meals

Bacon, Lettuce, Avocado, and Tomato Sandwiches (BLATs)

School has begun, we have a new puppy, and baby Iona is now toddler Iona. As a result, we have eaten loads of take-out lately, which has been delicious and fun, if unsustainable. We looked at our budget last night and realized that the fun definitely comes with a price tag. It’s time to revisit some tasty home-made meals that I can put together in very little time, amidst varying degrees of chaos in the house. I am pleased to report a delicious success with Bacon, Lettuce, Avocado, and Tomato sandwiches, or BLATs. Continue Reading…

Non - Vegetarian Meals

Veal Meatballs with Artichokes, Cherry Tomatoes, and Olives

This dish blew my mind the first time I tried it. I’d always made meatballs with red sauce, enjoying the balancing act between the rich and savory protein and the brighter, more acidic sauce. These meatballs, adapted from Chez Panisse Cooking by Paul Bertolli, came to my table when my mother-in-law Monique visited us last year. So many wonderful flavors come together when you bake the veal meatballs with artichokes, cherry tomatoes, green olives, lemon, garlic, and sage; the result is savory and complex without feeling busy. Continue Reading…

Non - Vegetarian Meals

Creamy White Beans with Prosciutto and Fresh Herbs

Yesterday while staring at the contents of the pantry, I noticed a lovely bag of heirloom white beans that I’d been saving for some unspecified day in the future. No time like the present, right? (I have lots of nice things on my shelves that always seem better left for later.) Slow-cooked with prosciutto ends, herbs from the yard, a few aromatic vegetables, and my beloved chicken stock, heirloom beans made a comforting supper, with enough leftovers to stock the freezer.

Continue Reading…